Goddess Chicken with Sun Dried Tomatoes and Artichokes

Hi! Remember me? No? Are you still there?

I have been having a cooking revolution of sorts. Which is just my fancy way of saying I needed to figure out what I was doing.

I did. Now I'm back.

I got this recipe from The Six O'Clock Scramble a jillion years ago when I didn't know how to make my own meal plan and grocery list. I've actually thought about signing up again for a little recipe variety. For less than $5/month (if you get the 6 month subscription) you'll get a weekly menu with recipes and a shopping list sent to your email. There's a variety of recipes, most of them pretty awesome, and all of them mostly nutritious and family friendly. If you've never looked at the site, check it out. I think you'll like it. (No, not a paid advertisement...I wish.)

Goddess (or Caesar) Chicken with Sun Dried Tomatoes and Artichokes

It's a simple recipe and even with the scary sun-dried tomato aspect my kids eat it. Enjoy!

2 lb boneless skinless chicken breast

1 can (14 oz) artichoke hearts, drained and chopped into 1/2 inch pieces

3 oz sun dried tomatoes, chopped. Not the kind in oil, the kind in the bag.  

3/4 c Goddess dressing (If you can't find Goddess dressing use Caesar. It's just as good!)

1/2 c chicken broth

Preheat oven to 350 degrees. Cut the chicken breasts into chunks.

Place the artichoke hearts and sundried tomatoes around the chicken in a pan with sides.

In a measuring cup whisk together the dressing and broth and pour it over the chicken and veggies. Stir it a few times to coat the chicken.

Bake, uncovered, for 25-30 min (until chicken is cooked through) stirring once or twice.

I serve it over rice and with a Greek salad (just some cukes with tomatoes and feta cheese, drizzled with olive oil and red wine vinegar and a sprinkle of basil.)

Three Cheese Chicken Penne Florentine

When I saw this recipe in the Camp Gilead 60th Anniversary Commemorative Cookbook I earmarked it right away. Generally speaking I try to limit our amount of dairy as Little J is fairly sensitive and will get all congested. Sometimes, however, I could care less about a little congestion and I embrace dairy and all its cheesy glorious goodness. So Little J, my apologies. I know you won't complain tonight, but tomorrow when you can't breathe through your nose you may have some words for me.

You will need ...

1 tsp olive oil

cooking spray

3 c thinly slice mushrooms

1 c chopped onion

1 c chopped red bell pepper

1 tsp dried oregano

1/4 tsp fresh ground pepper

1 (16 oz) container fat free cottage cheese

4 cups hot cooked whole wheat penne pasta

2 cups cooked, cubed or shredded chicken

1 c grated cheddar cheese, divided

1/2 c grated parmesan, divided

1/2 c milk

1 (10 3/4 oz) can cream of chicken soup

Chop up your bell peppers ...

... and slice up your mushrooms ...

... and dice up your onion ...

...and add them all to a pan, over medium heat with just a bit of olive oil.

While the veggies are getting tender, take your spinach ... 

and chop it up. Just a course chop. Don't worry about being too fancy. 

I forgot about the noodles. I usually forget something. At least I remembered before it was too late. Before you start anything, start a large pot of water to boil. Add your noodles.

While the noodles are boiling, and the veggies are cooking, put your cottage cheese in a food processor and blend it up until it is nice and smooth.

When your veggies are nice and tender ... 

add the chopped spinach, pepper and oregano. Stir it around a bit until the spinach starts to wilt.

While the spinach is working on wilting, chop or shred your chicken.

To a bowl, add your chicken, the soup, the cottage cheese, the parmesan and cheddar cheeses and milk.

and mix it all up! Pretty!!

Your noodles should be done by now, and your spinach should be wilted. Take your drained hot noodles ...

and your hot veggies and add them to your bowl of cheesy creaminess.

Mix everything together and add it to a greased 9x13 pan.

Pop it into a 425 oven for 30 minutes.

While it bakes take care of this situation ...

(I'm mean, really Mrs. Hottie. You in-laws are coming over. Have you no shame?)

Ah, but when you present your in-laws with a meal this delicious, they're bound to overlook the dirty dishes and maybe ... just maybe ... do them for you. Weirder things have happened!

For a printable version click HERE

Chicken Enchiladas

I apologize for the length I am going between posts. I'm sure your families are starving as you sit faithfully by your computer, every day, just waiting, WAITING for Mama Hen to post something. Or not. I've actually realized my family and I eat a lot of the same ol' stuff. We are creatures of habit. I have resolved to be a little more adventurous ... hopefully you'll enjoy what you see.

Today's meal is chicken enchiladas. It's a recipe I truly made up all by myself. It stays well in the fridge, and reheats well in the microwave or oven.  

You will need ...

Olive oil

butter

Garlic

1 can cream of chicken soup

1 15 oz can pinto beans, drained and rinsed

1/2 onion, chopped

1 1/2 lbs (or so) chicken

diced green chilis

large can green enchilada sauce

12(ish) whole wheat tortillas

Cheese

For the chicken in this recipe I just used two breasts, plopped them in some water and brought it to a boil. When the chicken was cooked through I put it on a cutting board and using two forks, shredded it.

("Should't I get a picture with your wedding band in it?"Officer Hottie asks. He's so cute.)

In a skillet add the butter and olive oil. Then add the onion and garlic. Cook until tender. 

Once tender, add the cream of chicken soup and diced green chilis. You also need to add about 1/2 can of water at this point. You don't want it to be "soupy" but if it should be "saucy".

Add the shredded chicken. Here's where I cheat a little bit and add some other flavors my family likes. I usually add a bit more garlic powder, some onion powder, some chili powder and cumin. I like it to taste Mexican-y. I just add these flavors to taste so add as much, or as little, as you and your family like. 

Then add the pinto beans. Stir everything together and bring it to a low simmer.

While your "insides" are simmering, add a little bit of enchilada sauce to the bottom of a 9x13 pan. 

Take one tortilla ... 

Put some cheese in it ...

then add some filling. I use about 1/3 of a cup.

Roll two sides of the tortilla in ...

Fold up the bottom ... (look honey! My wedding band!)

And my trick to keep oozing to a minimum is to make a triangle at the top before folding it all the way down.

Then add it to the pan.

You may have a few extra. Good thing I had a pie plate just lying around.

 

Make sure to cover them with some more cheese and the rest of the enchilada sauce. It should be fairly goopy. I like goop.

 Bake these in a 375 degree oven, covered, for about 25 minutes, then take the foil off and cook for another 10 minutes until the cheese on top is brown and crispy. 

Since it is Sunday, I am feeling lazy and haven't gotten around to making a "printable" version. Sorry. Hope you can try these and enjoy them regardless!

Chicken Chili Soup

I feel terrible. I made this soup the other day with the full intention to take pictures of the process and then, in the middle of it all, I realized I hadn't snapped one shot. So, I hope you are able to make a soup, based on a recipe, without pictures to walk you through it. I apologize. In my defense, I was starving, trying to get my children lunch, trying to get this soup going and I had three young friends show up. I love having young mom's over because I always feel like they come over, see my children and the utter insanity and chaos and think "My life could be worse!", and go home happy with their one child. Anyway, these three gals were were awesome and so I was very busy visiting and cooking and pictures went out the window. Have I apologized yet?

You will need ...

6 cups chicken stock or broth

12 oz chicken breast, diced (it can be cooked, uncooked, or from the can. Whichever you prefer.)

1 15 oz can black beans, undrained

16 oz chunky salsa

2 T taco seasoning

1/2 c corn

1/2 c brown rice

Get a large soup pot and place it over med-high heat. Put everything into the pot. Here is why you can use raw chicken ... everything is going to boil for about 45 minutes so the chicken will cook and will absorb all the awesome Mexican flavors. Since I rarely have fresh chicken on hand, and I don't feel like trying to defrost the frozen breasts stocked up in my freezer, I usually end up using a can of chicken. Make sure to drain it if you choose this route. Get the mixture to a rolling boil, stirring every so often, and let it boil away for about 45 minutes, until the rice is tender and the chicken (if you used raw) is cooked. This recipe makes about 10 one-cup servings. If you are calorie conscious, it's about 2 Weight Watchers points per serving. I like to have mine with some cheese on top or to put a wedge of Laughing Cow cheese in and stir it around. Either way, it's good.

Oh, and this soup keeps really well and our kids love it. I started making it years ago when my good friend Melissa gave me her recipe. This is modified quite a bit from her original version but I never would have come up with it without her inspiration. Thanks Melis!

I guess I managed to get one picture taken. How's that for presentation? 

Click HERE for a printable version of this recipe